Green Beans with Balsamic Glazed Pearl Onions

Pat the thawed onions dry. Heat the oil in a large skillet over medium; add the onions and cook, stirring occasionally, until lightly browned, about 6-8 minutes. Stir in 1 tablespoon of the butter; when melted, add the vinegar, sugar and 1/2 teaspoon of the salt. Cook, stirring, until the liquid is reduced to a syrupy glaze, about 5 minutes. Remove from heat.

Onions may be cooled to room temperature and refrigerated for 2-3 days.

Bring a pot of lightly salted water to a boil. Add the green beans and cook until the beans are bright green and crisp-tender, about 4 minutes. (They should be slightly undercooked). Drain and rinse under cold water to stop the cooking. Pat dry and toss with the remaining 1/2 teaspoon salt.

Beans may be refrigerated for up to one day.

Just before serving, melt the remaining butter in a large saucepan. Add the green beans and onions and cook over low heat, stirring occasionally, 5-7 minutes to heat through.